John Hayes

Professor of Food Science; Director, Sensory Evaluation Center

John Hayes

Research Summary

Perception of taste, smell and chemesthesis; eating behavior; individual differences in sensation and food preferences; COVID related anosmia

Huck Affiliations

Links

Publication Tags

These publication tags are generated from the output of this researcher. Click any tag below to view other Huck researchers working on the same topic.

Food Genes Smell Pharmaceutical Preparations Sucrose Meals Propylthiouracil Nicotine Portion Size Child Menthol Tobacco Products Ice Cream Energy Intake Capsaicin Visual Analog Scale Phenotype Flavor Milk Acetosulfame Vegetables Smokers Eating Odors Ofloxacin

Most Recent Publications

Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy

Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73

Effect of menthol on nicotine reduction: Pooled results from two double-blind randomized controlled trials

W Lin, Andrea Hobkirk, J Zhu, N Krebs, John Hayes, John P. Richie, J Richie, Jr, J Liao, K Horn, Jonathan Foulds, Joshua E. Muscat, 2022, Journal of Electrophysiological Techniques on p. 131-138

Comparison of Carcinogen Biomarkers in Smokers of Menthol and Nonmenthol Cigarettes: The 2015–2016 National Health and Nutrition Examination Survey Special Sample

Wenxue Lin, Junjia Zhu, John E. Hayes, John P. Richie, Joshua E. Muscat, 2022, Cancer Epidemiology Biomarkers and Prevention on p. 1539-1545

Variation in TAS2R receptor genes explains differential bitterness of two common antibiotics

Alissa A. Nolden, John E. Hayes, Emma L. Feeney, 2022, Frontiers in Genetics

Flavor science in the context of research on electronic cigarettes

John E. Hayes, Allison N. Baker, 2022, Frontiers in Neuroscience

Massively collaborative crowdsourced research on COVID19 and the chemical senses: Insights and outcomes

Elisabeth M. Weir, Danielle R. Reed, M. Yanina Pepino, Maria G. Veldhuizen, John E. Hayes, 2022, Food Quality and Preference

Examining the Role of Food Form on Children's Self-Regulation of Energy Intake

Nicole Reigh, Barbara J. Rolls, Lori Anne Francis, Kristin A. Buss, John E. Hayes, Marion Hetherington, M Heatherington, Kameron Moding, Samantha Kling, Kathleen Keller, 2022, Frontiers in Nutrition

Do children really eat what they like? Relationships between liking and intake across laboratory test-meals

Kathleen L. Keller, Catherine Shehan, Terri Cravener, Haley Schlecter, Haley Schlechter, John E. Hayes, 2022, Appetite

Measurement of Gustation: From Clinical to Population-Based Methods

Valerie Duffy, Shristi Rawal, John Hayes, 2022, on p. 65--102

The relative importance of complexity, variety, and portion size in ice cream preference in Dutch and American participants

Anouk Hendriks-Hartensveld, Jennifer Brodock, John E. Hayes, Barbara J. Rolls, Kathleen Keller, Remco Havermans, 2022, Food Quality and Preference

Most-Cited Papers

More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis

Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622

The Relationships Between Common Measurements of Taste Function

Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18

Do polymorphisms in chemosensory genes matter for human ingestive behavior?

John E. Hayes, Emma L. Feeney, Alissa L. Allen, 2013, Food Quality and Preference on p. 202-216

Personality factors predict spicy food liking and intake

Nadia K. Byrnes, John E. Hayes, 2013, Food Quality and Preference on p. 213-221

Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS)

John E. Hayes, Alissa L. Allen, Samantha M. Bennett, 2013, Food Quality and Preference on p. 36-44

Physical approaches to masking bitter taste: Lessons from food and pharmaceuticals

John N. Coupland, John E. Hayes, 2014, Pharmaceutical Research on p. 2921-2939

Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms

Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cédric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gaurav Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D’Errico, Marco A. Fornazieri, Jérôme Golebiowski, Liang Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D.C. Shields, Vera V. Voznessenskaya, John E. Hayes, 2021, Chemical Senses

Crowdsourcing taste research: Genetic and phenotypic predictors of bitter taste perception as a model

Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes, 2014, Frontiers in Integrative Neuroscience

Masking vegetable bitterness to improve palatability depends on vegetable type and taste phenotype

Mastaneh Sharafi, John E. Hayes, Valerie B. Duffy, 2013, Chemosensory Perception on p. 8-19

Bitterness of the non-nutritive sweetener acesulfame potassium varies with polymorphisms in TAS2R9 and TAS2R31

Alissa L. Allen, John E. McGeary, Valerie S. Knopik, John E. Hayes, 2013, Chemical Senses on p. 379-389

News Articles Featuring John Hayes

May 23, 2023

Why do people like spicy food?

The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.

Full Article

Nov 18, 2021

More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates

The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.

Full Article

Jun 15, 2021

Distorted, Bizarre Food Smells Haunt Covid Survivors

Long after some people have recovered from the virus, they find certain foods off-putting.

Full Article

May 08, 2021

Will My Sense Of Smell Ever Return? Olfactory Insights From COVID And Beyond

About 25 years ago, after a particularly bad cold, I suddenly lost my sense of smell — I could no longer sense the difference between sweaty tennis shoes and a fragrant rose. Since then, my olfactory discernment comes and goes, and most of the time it's just gone. I always figured there wasn't much I could do about that, and it hasn't been terrible. My taste buds still work, and I adore fine chocolate.

Full Article

Apr 02, 2021

You’ll never be a great cook if you don’t have the nafas

Why is food produced by some cooks (usually grandmothers) so much better than the exact same food—down to the recipe—produced by others? It could be lack of skill, or impatience, or bad ingredients or equipment. But it could also be lack of nafas.

Full Article

Apr 01, 2021

Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?

The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.

Full Article

Mar 27, 2021

Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.

If you feel left out, here are tips for enjoying (or at least tolerating) the burn.

Full Article

Feb 10, 2021

Baby food product names may not accurately reflect ingredient amounts

The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.

Full Article

Feb 07, 2021

NOVA

This NOVA episode features John Hayes, associate professor of food science and director of the Sensory Evaluation Center. It aired on PBS member stations across the country.

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Jan 14, 2021

COVID’s toll on smell and taste: what scientists do and don’t know

Researchers are studying the sensory impact of the coronavirus, how long it lasts and what can be done to treat it.

Full Article